Corned Beef and Cabbage with Roasted Sunchoke and Carrot Medley


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Have you ever wondered why this dish is called "Corned Beef" when there isn't any corn in it? "Corned" refers to the chunks of granular salt originally used in the process of brining the brisket. The corned beef that you can buy in your local market is loaded with sodium and nitrates that give the meat the pink color we are all used to.  While there is salt in this dish, it is certainly not in the amounts normally found. To replace the pink color Chef Ann has used beet powder in the brining liquid to help turn the meat pink. This is the first time we have used Sunchokes here at Paleo on the Go and I must say they are a new favorite vegetable. Also known as the Jerusalem Artichoke, it actually comes from the root system of a strain of sunflowers! This is a limited edition dish just for St. Patricks Day, order while supplies last!

grass fed beef brisket
extra virgin olive oil
sea salt
coconut sugar
beet powder
organic parsley
bay leaves
Must be received and stored frozen until "use-by" date. Reheating Instructions: Remove container from the freezer and defrost overnight in the refrigerator. Preheat oven to 350°F, remove film from container and cover with foil. Place container on a cookie sheet and heat for 18 to 20 minutes until hot all the way through (155°F) Microwave; Pull back film to vent, heat on high 3 to 4 minutes until hot all the way through (155°F) Tray is both oven and microwave safe.